Picnic Fare

The park will soon be crowded with picnic baskets and children waiting to scoop up colorful plastic eggs stuffed with candy.  The bad thing is, once the kiddos have the plastic eggs in hand, they are no longer interested in the real eggs they dyed the night before. What to do with all these under appreciated eggs?   

We turn them into a tasty snack to take to the park with us. Deviled Eggs are a staple in our spring picnic basket, along with lean cold cuts, 5 grain rolls and all the accoutrements to build your own feast. Pickles, carrot sticks, chips--you name it, we got it. However, no matter what we pack, it always seems the highlight of the picnic table is those yummy (made with love) deviled eggs.

Here's a recipe from Paula Deen for Traditional Southern Deviled Eggs*: 

Ingredients

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

*Recipe Source: http://www.foodnetwork.com/recipes/paula-deen/traditional-southern-deviled-eggs-recipe/index.html